Whipped cocoa butter is a nourishing and moisturizing body butter that can be made at home. Here's a recipe for making whipped cocoa butter in bulk, producing approximately 50 8-ounce (240 ml) jars. You can adjust the quantities according to your needs.
Ingredients:
- 12.5 pounds (approx. 5.7 kg) of raw cocoa butter
- 2 cups of a carrier oil (e.g., coconut oil, almond oil, or jojoba oil)
- 1 tablespoon of vitamin E oil (optional, for added skin benefits)
- 2 tablespoons of essential oils for fragrance (e.g., lavender, vanilla, or citrus) Optional
- 50 clean 8-ounce (240 ml) glass or plastic jars with lids
- Mixing bowls and utensils
- A hand or stand mixer
Instructions:
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Start by melting the cocoa butter. You may need to do this in batches, depending on the size of your melting container. Using a double boiler or microwave, melt the cocoa butter until it's completely liquefied. Be careful not to overheat it.
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While the cocoa butter is still warm, mix in the carrier oil. This will help make the whipped cocoa butter smoother and easier to apply.
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If you choose to add vitamin E oil for its skin-nourishing properties, mix it into the melted mixture.
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Allow the mixture to cool slightly but not to the point of solidifying.
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Once the mixture has cooled a bit, add your chosen essential oils for fragrance. Stir well to ensure an even distribution.
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Place the mixture in the refrigerator for approximately 1-2 hours or until it starts to solidify. You'll want the mixture to be firm but not completely hard.
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Take the semi-solid mixture out of the refrigerator and transfer it to a large mixing bowl.
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Use a hand mixer or a stand mixer to whip the mixture on high speed. Continue whipping until it becomes light and fluffy, similar to the consistency of whipped cream.
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Once you achieve the desired whipped consistency, stop mixing.
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Carefully scoop the whipped cocoa butter into your clean 8-ounce jars. You can use a piping bag or simply spoon it in.
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Seal the jars with lids and label them with the date and fragrance if desired.
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Store the jars in a cool, dry place. The whipped cocoa butter should last for several months to a year, but check for any signs of spoilage, such as a rancid smell or changes in texture.
This bulk recipe should yield approximately 50 8-ounce jars of whipped cocoa butter. Adjust the quantities based on the actual yield and the size of your containers. Enjoy the moisturizing benefits of your homemade cocoa butter lotion!